Nourishing Mango Quinoa Buddha Bowl with a Luscious Coconut Lime Drizzle! ðŸ¥ðŸ¥¥ðŸŒ¿
Ingredients:
For the Bowl:
1 cup (185g) cooked quinoa, cooled or warm
1 large ripe mango, peeled, pitted, and diced
1 avocado, pitted, peeled, and sliced or diced
1 cup (70g) shredded red cabbage
1 cup (150g) edamame, shelled and cooked
1/2 cup (60g) shredded carrots
Optional: Toasted coconut flakes, for garnish
Optional: Fresh cilantro or mint, chopped, for garnish
For the Coconut Yogurt Sauce:
1/2 cup (120g) unsweetened plain coconut yogurt (or other thick plant-based yogurt)
1 tablespoon fresh lime juice
1 teaspoon maple syrup or agave nectar (optional, adjust to taste)
Pinch of salt
Optional: 1/4 teaspoon grated ginger or lime zest
Directions:
1. Prepare the Coconut Yogurt Sauce: In a small bowl, whisk together the coconut yogurt, fresh lime juice, maple syrup or agave (if using), pinch of salt, and grated ginger or lime zest (if using). Taste and adjust seasoning as needed. If it's too thick, add a teaspoon of water or more lime juice to reach desired consistency.
2. Assemble the Buddha Bowl: Divide the cooked quinoa among 2 serving bowls.
3. Arrange Toppings: Artfully arrange the diced mango, sliced or diced avocado, shredded red cabbage, cooked edamame, and shredded carrots on top of the quinoa in separate sections.
4. Drizzle and Garnish: Drizzle generously with the prepared coconut yogurt sauce. Garnish with toasted coconut flakes and chopped fresh cilantro or mint, if desired.
5. Serve Immediately: Enjoy your Tropical Buddha Bowl right away while the ingredients are fresh.
Recipe Information:
Preparation Time: 20 minutes | Cooking Time: 0 minutes (assuming quinoa and edamame are pre-cooked) | Total Time: 20 minutes | Calories per Serving: Approx. 450-550 | Number of Servings: 2
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